Picante Chicken Chili

• 1 medium onion, chopped
• 1 Tbsp. vegetable oil
• 2 tsp. ground cumin
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 3/4 c. picante sauce
• 2 to 3 tsp. sage
• 1 bay leaf
• 1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 (16 oz.) can kidney or pinto beans, undrained
• 1/4 c. dry vermouth
• 1 large tomato, seeded and chopped
• 1 green or red bell pepper, cut into 1/2-inch pieces

1. Cook onion and garlic in oil in large pan until tender.
2. Stir in chicken; cook until chicken is no longer pink.
3. Stir constantly.
4. Sprinkle sage, cumin and salt over chicken.
5. Cook and stir 1 minute.
6. Stir in picante sauce, beans, vermouth and bay leaf.
7. Boil; reduce heat.
8. Cover and simmer 10 minutes.
9. Stir in pepper and tomato; continue to simmer, uncovered, 10 minutes. Discard bay leaf.
10. Ladle into bowls.
11. Top with picante sauce. Serves 4.

onion, vegetable oil, ground cumin, garlic, salt, picante sauce, sage, bay leaf, boneless skinless chicken breasts, kidney, tomato, green

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515731 (may not work)